Toasty Mushroom Sandwich Recipes

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GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

ROASTED MUSHROOM AND GRUYèRE SANDWICH



Roasted Mushroom and Gruyère Sandwich image

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Steps:

  • Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
  • If desired, rub one side of each slice of bread with the cut clove of garlic.
  • Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
  • Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

MUSHROOM & ONION GRILLED CHEESE SANDWICHES



Mushroom & Onion Grilled Cheese Sandwiches image

We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it's good to the last crumb. Readers of my blog, theseasonedmom.com, love these! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

3 tablespoons butter, softened, divided
8 ounces sliced baby portobello mushrooms
1 small onion, halved and thinly sliced
8 thin slices cheddar cheese (about 3 ounces)
8 slices Texas toast
4 bacon strips, cooked and crumbled

Steps:

  • In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean., Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter., In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 406 calories, Fat 21g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 729mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

TOASTY MUSHROOM SANDWICH



Toasty Mushroom Sandwich image

This simple little sandwich is a perfect hot lunch, and it takes minutes to prepare in a toaster oven.

Provided by bananabreadbrownies

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 1

Number Of Ingredients 5

1 whole wheat sandwich roll
2 teaspoons butter
1 clove garlic, halved
1 slice Swiss cheese, or more to taste
1 portobello mushroom cap

Steps:

  • Slice sandwich roll in half and place in the toaster oven for 5 to 6 minutes. Spread 1 teaspoon butter over each half. Scrape garlic over the bread to give it a garlic flavor.
  • Place Swiss cheese over mushroom cap and toast until cheese is melting, about 5 minutes. Sandwich between buttered bread halves.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 23.1 g, Cholesterol 47.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 10.8 g, Sodium 311.2 mg, Sugar 3.6 g

OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE



Open-Face Mushroom Sandwiches With Pecorino Salsa Verde image

There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.

Provided by Christian Reynoso

Categories     Mushroom     Shallot     Vinegar     Pepper     Herb     Vegetable     Vegetarian     Grill/Barbecue

Yield Makes 6

Number Of Ingredients 13

Pecorino salsa verde
3 medium shallots, thinly sliced crosswise, rings separated
1 Tbsp. plus 1½ tsp. red wine vinegar
1 tsp. crushed red pepper flakes
1 tsp. freshly ground black pepper
Kosher salt
3 oz. Pecorino Romano, Grana Padano, or Parmigiano-Reggiano
2 cups (loosely packed) mixed tender herb leaves or greens (such as parsley and dill or dill and arugula)
5 Tbsp. extra-virgin olive oil
Mushrooms and assembly
1 lb. king trumpet or crimini mushrooms, trimmed
6 Tbsp. extra-virgin olive oil
6 1"-thick slices country-style bread

Steps:

  • Special equipment
  • Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
  • Pecorino salsa verde
  • Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
  • Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
  • Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
  • Mushrooms and assembly
  • Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
  • Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
  • Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
  • Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.

MUSHROOM SANDWICHES



Mushroom Sandwiches image

Provided by Marian Burros

Categories     appetizer

Time 45m

Yield 84 pieces

Number Of Ingredients 6

1 pound finely chopped mushrooms
1 tablespoon butter
2 tablespoons homemade mayonnaise, approximately, plus additional mayonnaise to spread on bread
Salt and pepper to taste
1/4 teaspoon cayenne pepper, or to taste
2 loaves thin-sliced white bread

Steps:

  • Saute mushrooms in butter for about 5 minutes, until liquid from mushrooms evaporates. Drain and cool.
  • Mix in mayonnaise to form a paste. Season with salt, pepper and cayenne.
  • Remove crusts from 42 slices of bread (reserve remaining bread for other use). Roll bread thin with rolling pin. Spread one side of each slice with additional mayonnaise.
  • Place a heaping teaspoon of filling on long edge of bread and roll up. Cut each roll into two pieces on a diagonal.
  • Toast at 400 degrees for 10 to 15 minutes, until bread browns.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 1 gram, TransFat 0 grams

WILD MUSHROOM AND ROASTED GARLIC SANDWICH



Wild Mushroom and Roasted Garlic Sandwich image

Provided by Gordon Hamersley

Categories     Bread     Sandwich     Wine     Garlic     Mushroom     Vegetarian     Quick & Easy     Lunch     Shallot     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 12

About 1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces.
Kosher salt
freshly ground black pepper
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
12 slices of country-style bread, about 3 inches long and ⅓ inch thick
4 whole heads of roasted garlic, cloves squeezed to remove the softened garlic

Steps:

  • For The Mushrooms
  • In a large sauté pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is very hot. Add the meatiest of your mushrooms, such as the creminis and portobellos, and cook them on both sides until they brown lightly and begin to lose their juices, about 5 minutes. Add the rest of the mushrooms and season with salt and pepper to taste. Continue to cook over medium heat, stirring the mushrooms every few minutes, for about another 5 minutes.
  • Add the chopped fresh garlic, the shallot, and the thyme, and cook until fragrant, about 2 minutes. Add the white wine and continue cooking the mushrooms until they are tender and most of the wine and mushroom juices have evaporated, about another 10 minutes. Season with more salt and pepper. Add the parsley and keep the mushrooms warm until ready to serve.
  • To Assemble the Sandwiches
  • Toast the bread on both sides either under the broiler or on a grill until golden brown. Spread each piece generously with some roasted garlic. Top 6 of the slices of bread with the mushrooms. Cover with the remaining slices of bread, garlic side down.

CREAMY, MELTY MUSHROOM SANDWICHES



Creamy, Melty Mushroom Sandwiches image

Earthy, meaty mushrooms are one of the hallmarks of spring cooking. This creamy mushroom sandwich will make your taste buds come alive. Its cheesy sauce and hearty bread make for an irresistible bite.

Provided by JJ Johnson

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 cups mixed mushrooms, sliced (button, cremini or any other favorites)
2 cloves garlic, minced
1 medium onion, chopped
1 medium shallot, chopped
1/2 cup thinly sliced fennel bulb
1 cup dry white wine
2 tablespoons heavy cream
2 cups shredded fontina cheese
4 slices hearty bread
Fresh chopped basil or parsley for garnish

Steps:

  • Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
  • Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
  • Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
  • While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.

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From somethingaboutsandwiches.com


MUSHROOM SANDWICH RECIPE, HOW TO MAKE MUSHROOM SANDWICH
2016-08-19 Heat a skillet on medium heat. Spread breads with butter. Roast the bread on both sides. Then spread tomato ketchup and mayonnaise on one side of bread. Step 7. Spread the mushroom filling then place the tomato slice and onion slice. Put cheese on another slice of bread and grill it if needed. Step 8.
From rachnas-kitchen.com


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